Golden-seared cabbage wedges turn silky and tender in this braise, built on a bright base of garlic, lemon juice, and warm turmeric and ginger. Searing the cut sides first gives each wedge a deep caramelized crust before it goes into the oven to soften completely through to the core. Fresh thyme sprigs infuse the braising liquid while it simmers, and a scatter of lemon zest and parsley at the end keeps everything tasting fresh rather than heavy. The whole dish comes together in one skillet, so the pan juices stay concentrated and flavorful enough to spoon generously over the top before serving. It's an easy, vegetable-forward side that fits right into a vegetarian spread, whether you're serving it alongside a weeknight dinner or a holiday table. Simple, fragrant, and full of texture, it proves cabbage can absolutely be the star of the plate.
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Preheat the oven to 375°F (190°C). Cut the cabbage through the core into 6 to 8 wedges, keeping the core intact on each wedge so the leaves hold together.
Heat 2 tbsp of the olive oil in a 12-inch oven-safe skillet or braiser over medium-high heat until shimmering. Add the cabbage wedges cut-side down in a single layer, working in batches if needed, and sear undisturbed for 3 to 4 minutes until the cut face is deep golden brown. Flip and sear the second cut side for 2 to 3 minutes until golden, then transfer the seared wedges to a plate.
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